Offal: Liver1 package available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.9 and 1.1 pounds)

Required for your own Pate (see Julia Child's book to see how easy it is). Provides more nutrients, gram for gram, than any other food. 423% USDA Vitamin A, all the B vitamins, rich source of folic acid, iron, trace elements. Liver is a very healthy and nutritious food. Read more at http://www.westonaprice.org/foodfeatures/liver.html

Roast: Rib Roast5 roasts available. Order number of roasts. You will be billed for exact PROCESSED weight (between 4.8 and 5.8 pounds)

The most elegant of all roasts. Cooking it to perfection is as easy as seasoning and roasting. Do not overcook, this is a roast that deserves better than \"well done\"! Quickly becoming a popular alternative for Christmas Dinner.

Beef

The Black Labeled beef that we sell to our Mass Local Food customers is Black Angus Beef. Our Black Angus breeding stock and market calves come from Springhill Beef LLC in Orleans, VT. Our Black Labeled beef is developed and nurtured by Open Meadow Farm. When fully developed and no older than 30 months our beef is processed, butchered and labeled at a USDA facility under their inspection and guidelines. Our meat is always vacuum sealed and frozen. Our cows spend 365 days a year out in our pasture enjoying grazing on lush green grass when available, hay, bailage and corn silage when weather does not permit. We do not give our cows any added growth hormones or steroids and they are treated with the utmost respect and care.

Black Labeled Beef Butt Flap Steak3 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.3 and 0.75 pounds)

Flap steak is one of the so-called \"bistro steaks,\" which are less tender cuts that are popularized by French neighborhood bistros where traditionally working-class folks have gone to eat. Flank steak, hanger steak and skirt steak also fall into the bistro-steak class. This cut should marinate for several hours to tenderize it, then cook it quickly over high dry heat. Let it rest for a few minutes after you take it off the heat, then cut it thinly across the grain. No Steroids or Growth Hormones are used in the production of our Black Angus cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1 per package

Black Labeled Flank Steak1 package available. Order number of packages. You will be billed for exact PROCESSED weight (between 2.5 and 3.25 pounds)

The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. No Steroids or Growth Hormones are used in the production of our cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness

Black Labeled Rib-Eye Steak Boneless3 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.5 and 0.75 pounds)

Rib Eye steaks are cut from the beef rib. The extra marbling in a Rib Eye steak makes them tender and flavorsome, and well suited for grilling. No Steroids or Growth Hormones are used in the production of our cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1 per package

We are members of NEBA- Northeast Beefalo Association. Our livestock and breeding bull come from Springhill Beef LLC in Orleans, VT, another member of the American Beefalo Association. Our livestock meets the American Beefalo Association and NEBA standard of 3/8 American Bison and 5/8 beef cattle of any breed. Our Green Labeled beef is developed and nurtured by Open Meadow Farm. When fully developed and no older than 30 months our beef is processed, butchered and labeled at a USDA facility under their inspection and guidelines. Our meat is always vacuum sealed and frozen. Our cows spend 365 days a year out in our pasture enjoying grazing on lush green grass when available, hay, bailage and corn silage when weather does not permit. We do not give our cows any added growth hormones or steroids and they are treated with the utmost respect and care.

Green Labeled Beef Rib-Eye Steak Boneless5 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.75 and 1.25 pounds)

A rib eye steak is cut from the beef rib. When cut into steaks, these steaks are very tender and well marbled than other cuts of steak. The extra marbling in these steaks makes them tender and flavorsome, and well suited for grilling. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1 per package

Green Labeled Beef Skirt Steak2 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.5 and 1 pounds)

The term skirt steak refers to two cuts of beef steak, one from the plate and one from the flank. Both are long flat cuts that are prized for flavor, but are tougher than other steak cuts. Both cuts of these steaks are prepared identically. These steaks are either cooked very quickly- often grilled or pan seared; or they are cooked very slowly-generally braised. Skirt steaks are often marinated for additional flavor; it is recommended that a skirt steak should marinade overnight or at least six hours before cooking. You may recognize this steak referred to as a Romanian Tenderloin or Romanian strip in New York Deli restaurants and steak houses. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen

Green Labeled Chorizo Links9 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.75 and 1.25 pounds)

Our spicy linked Chorizo adds tremendous flavor to any dish. It is also great on the grill and made into a spicy sandwich. Ingredients: salt, spices (incl. red pepper, cumin and paprika), Dextrose, sugar, garlic powder, spice extractives (incl. paprika and pepper), BHA(0.02%), BHT(0.02%), citric acid(0.02%). No Steroids or Growth Hormones are used in the production of our cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen.

Suet3 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 3 and 4.5 pounds)

The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional puddings, such as English Christmas Pudding. Unlike tallow, suet that is not pre-packed requires refrigeration in order to be stored for extended periods.Suet is essential in traditional English steamed puddings, and in the pastry for steak and kidney pudding, in which a pudding bowl is lined with the suet crust pastry, the meat added and a lid of suet crust tightly seals the meat. The pudding is then steamed for approximately four hours before serving in the bowl on the table. Suet pastry is soft in contrast to the crispness of shortcrust pastry.Suet is also an ingredient of traditional mincemeat (fruit mince). Woodpeckers, goldfinches, juncos, cardinals, thrushes, jays, kinglets, bluebirds, chickadees, nuthatches, wrens, and starlings are all known to favour suet-based bird feeders.

Goat

Breakfast Goat Sausage8 Packages available. Order number of Packages. You will be billed for exact weight (between 0.9 and 1.1 pounds)

Each package of Breakfast Goat Sausage contains a mild blend of natural seasonings and 100% ground goat raised with natural feed and without any additives or antibiotics.Each package is approximately 1lb and is bulk packed, not cased.Ingredients: Goat, sage, salt, pepper, sugar, cloves

Goat Liver2 Packages available. Order number of Packages. You will be billed for exact weight (between 0.75 and 1.5 pounds)

Old fashion liver & onions, dirty rice, fried or any other way you like it, goat liver is extremely high in Protein, Iron Vitamin A, Niacin, Riboflavin, Folate, Vitamin B-12 and Copper. It is also extremely low in Carbohydrates at 4.72g/lb.1 liver/package.

Goat Stew Meat11 Packages available. Order number of Packages. You will be billed for exact weight (between 0.9 and 1.1 pounds)

Tender cubed shoulder meat is a healthy, delicious choice for stews or kabobs.This stew meat is from young, 70lb Boer goat kids who have been raised with natural feed and without any additives or antibiotics.